Lobster Enchiladas with Spicy Zucchini Sauce
The recipe Lobster Enchiladas with Spicy Zucchini Sauce could satisfy your Mexican craving in roughly 50 minutes. This gluten free, primal, and pescatarian recipe serves 6. One portion of this dish contains roughly 11g of protein, 16g of fat, and a total of 212 calories. If you have feta cheese, onion powder, swiss chard, and a few other ingredients on hand, you can make it.
Bring a large pot of water to a boil.
In a saute pan over medium heat, add 3 tablespoons olive oil and saute the zucchini, jalapenos, garlic and onions until they begin to caramelize, about 5 minutes. Then add the vegetable stock and lower the heat. Season the mixture with salt and pepper and simmer 20 minutes. Puree in a blender and adjust seasoning, if necessary. (See Cook's Note.) Hold warm over low heat.
Salt the boiling water generously and blanch the Swiss chard leaves just until limp, 2 to 3 minutes.
In a saute pan over medium-high heat, add the remaining 2 tablespoons olive oil, the coriander, cumin and onion powder. Cook until fragrant, about 20 seconds. Then add the lobster, lime juice and season with salt and pepper. Cook another 30 seconds to 1 minute, just so the flavors combine. Be careful not to overcook the lobster.
To assemble, place a spoonful of lobster in each blanched Swiss chard leaf and roll up like an enchilada. Then pour the sauce over the top and garnish with the feta cheese.
Recommended wine: Chablis, Chardonnay
Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Brocard Vau de Vey Premier Cru Chablis. It has 4.4 out of 5 stars and a bottle costs about 40 dollars.
Brocard Vau de Vey Premier Cru ChablisA pale golden robe in the glass. On the nose, predominance of citrus, lemon confit. The palate is tasty with an almost spicy salinity and a very elegant finish.